Recipes

Old-Fashioned Fudge

:25 min

Serves 32 squares

1 cup granulated sugar

1 cup lightly packed golden yellow sugar

1 cup 35% whipping cream

1 tbsp Longo’s Country Churned Salted Butter

1 tsp vanilla extract

Flaky sea salt, for finishing

•Stir both sugars and cream together in medium heavy-bottomed saucepan. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, for 8 minutes. Remove from heat. Let stand for 15 minutes to cool slightly.
•Add butter and vanilla. Beat with an electric mixer on medium for about 2 to 3 minutes until the fudge thickens slightly, loses its sheen and surface looks dull/matte.
•Pour immediately into parchment-paper-lined loaf pan. Smooth top, sprinkle with flaky sea salt, cover with plastic wrap, and refrigerate for about 2 hours or until firm. Cut into squares. Keep refrigerated. (Make-ahead - Fudge will keep for up to 2 weeks refrigerated in airtight container.)

Tip

•An electric beater mixer is not critical for this recipe. You can use a wooden spoon and continue stirring until fudge looks dull/matte and loses its sheen. Timing may vary depending on who is stirring the fudge.

Per serving: 80 calories